Italian
Baked Scialatielli with Pumpkin, Sausage and Porcini Mushrooms
by Manu Food · 60K subscribers on YouTube
A hearty baked pasta dish made with scialatielli, pumpkin, sausage, porcini mushrooms, béchamel sauce, and scamorza cheese. Perfect for a comforting meal.
- Cook
- 20 min
- Servings
- 5
- Difficulty
- medium
Ingredients
11 items- Extra Virgin Olive Oilto taste
- 1 pcsGarlic1 clove
- 500 gZucca Napoletana
- 200 gPorcinifresh or frozen, cut into cubes
- Saltto taste
- 300 gSausageremoved from casing
- 500 gScialatiellior any short pasta
- 500 gBéchamel Saucehomemade or store-bought
- Parmigiano Reggianoto taste, grated
- Pepperto taste
- 200 gScamorzacut into cubes
Method
- Peel the pumpkin with a peeler and cut into cubes.
- Heat extra virgin olive oil in a pan and fry a clove of garlic.
- Add the pumpkin and porcini mushrooms (cut into cubes). Remove the garlic. Add a pinch of salt and a little water. Cook over low heat until the pumpkin is soft.
- Add the sausage, previously removed from its casing, to the pan.
- Cook the scialatielli pasta al dente.
- Drain the pasta and add it to the sauce with the heat off.
- Add the béchamel sauce, a generous handful of Parmesan cheese, and pepper. Mix well.
- Add scamorza cheese cut into cubes and mix.
- Transfer to a baking dish, sprinkle with Parmesan, and bake at 180°C for about 20 minutes.
